Entree: Italy – Veneto – Bigoli in Salsa (Thick whole‑wheat pasta in a savory anchovy‑onion sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

- 12 oz (340 g) bigoli or thick spaghetti
- 4 oz (115 g) salted anchovy fillets, rinsed and finely chopped
- 3 tbsp (45 ml) extra‑virgin olive oil
- 2 tbsp (28 g) unsalted butter
- 2 medium yellow onions, thinly sliced, about 10 oz (280 g)
- 1/4 cup (60 ml) dry white wine
- 1/4 tsp (1.5 g) granulated sugar (optional, to aid caramelization)
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped flat‑leaf parsley
- 1/4 cup (25 g) finely grated Parmigiano‑Reggiano (optional)
- Salt to taste

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the bigoli until al dente according to package instructions; reserve 1 cup (240 ml) pasta cooking water and drain.
2. Meanwhile, heat the olive oil and butter in a large skillet over medium heat. Add the sliced onions and a pinch of salt and sweat gently, stirring often, until very soft and lightly caramelized, about 20–25 minutes. Add the sugar if using to encourage browning.
3. Add the chopped anchovy fillets to the onions and cook, mashing the anchovies with the back of a spoon, until they dissolve into the onions, about 2–3 minutes.
4. Pour in the white wine and simmer until the liquid has mostly evaporated and the flavors have melded, 2–3 minutes. Season with black pepper and taste for salt (anchovies are salty; adjust sparingly).
5. Add the drained bigoli to the skillet with 1/2 cup (120 ml) of the reserved pasta water and toss over low heat until the pasta is evenly coated and the sauce clings to the strands; add more cooking water as needed to achieve a silky texture.
6. Remove from heat, stir in the chopped parsley and grated Parmigiano‑Reggiano if using. Serve immediately with extra parsley and black pepper to taste.